Description
Moist and fluffy raspberry protein pancakes topped with raspberry compote, white chocolate coconut butter, melted white chocolate, and white chocolate raspberry protein bar chunks.
Scale
Ingredients
Pancakes
- 1/2 cup (60g) whole wheat flour
- 1 scoop (34g) Musclepharm vanilla combat protein powder
- 1 tbsp. granulated stevia or erythritol
- 1 tsp. baking powder
- 1/2 cup milk (any is fine)
- 1 whole egg
- 1/4 cup (56g) natural applesauce
- 1/4 cup (61g) pumpkin puree
- 1/4 tsp. vanilla extract (optional)
- 1/4 cup (35g) frozen raspberries
Toppings
- 1/4 cup (35g) frozen raspberries
- 2 tbsp. maple syrup
- 1 tbsp. (16g) white chocolate coconut butter
- 1 tbsp. (14g) melted white chocolate
- 1/2 Musclepharm white chocolate raspberry combat bar
Instructions
- Preheat pan or griddle to medium/high heat. In a bowl, mix together flour, protein powder, stevia and baking powder. In a separate bowl, mix together egg, milk, applesauce, pumpkin and vanilla extract.
- Combine wet and dry ingredients and gently mix together until combined. Fold in 1/4 cup frozen raspberries. Spoon batter onto griddle to make 4 medium sized pancakes. Cook for about 3-4 minutes per side.
- Heat 1/4 cup raspberries in microwave for 30 seconds. Add 2 tablespoons of syrup and mash together. Top pancakes with raspberry sauce, white chocolate coconut butter and melted white chocolate.
- Cut protein bar into small pieces and add to the top of pancakes and enjoy!
Nutrition
- Serving Size: 4 pancakes (without toppings)
- Calories: 465
- Sugar: 10
- Fat: 10
- Carbohydrates: 56
- Fiber: 12
- Protein: 40